Decadent vegan flourless chocolate cake so rich you won’t believe it’s healthy and made with just 5 ingredients. A reader and personal favorite!
How do just 5 ingredients transform into cake? I don’t really know. But I do know that it is the healthiest, gooey, deep dark chocolate cake creation you’ve ever had. It looks like cake, but it melts in your mouth like a piece of rich chocolate.
Vegan Flourless Chocolate Cake
It’s almost too rich, but we all know that’s not really possible. Super rich chocolate just means that you need to take small bites and savor every morsel. It means that you need something light and creamy to balance it out. My choice: nicecream! But coconut whipped cream or chickpea meringue or any vegan ice cream would be a perfect cake comrade.
Health Benefits of Cake?
If you aren’t already rushing to the kitchen to make this, let me give you one more reason: antioxidants!! This cake is brimming with antioxidants from the blueberries AND the cacao. So it’s really in the best interest of your well-being to eat this cake…every day…for the health benefits of course.
Please note that this is not the ideal cake for layering, nor does it work well as cupcakes. It has a very unique texture that is best suited to be made in a single 6 inch cake pan. For a more versatile vegan chocolate cake with a traditional texture I suggest this recipe -> Fruit Frosted Chocolate Layer Cake
Vegan Flourless Chocolate Cake with Blueberries
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 1/2 cup + 2 tbsps blueberry puree *see note
- 3/4 cup cacao powder
- 1/2 cup coconut sugar
- 1 tbsp baking powder
- 1 tsp vanilla extract
- PURPLE SPRINKLES
- 1/4 cup unsweetened shredded coconut
- A handful of slightly defrosted frozen blueberries
Instructions
- Preheat the oven to 350F.
- Stir together the cacao powder, coconut sugar, and baking powder in a mixing bowl.
- Add the blueberry puree and vanilla. Whisk until everything is combined and no lumps of cacao remain.
- Spread evenly into a 6 inch pan lined with parchment paper.
- Bake for 25 minutes at 350F.
- Let the cake cool for at least 20 minutes before removing from the pan. It is very delicate when warm, so to be sure it comes out cleanly, you can chill the cake first.
- FOR THE SPRINKLES: Toss the coconut with the blueberries until the color transfers.
- Top the cake with sprinkles and optional nicecream/whipped cream/ice cream.
- Serve warm or cold, it’s delicious both ways!
Notes
*Whole berries decrease by about 1/2 when pureed, so to make the 1/2 cup + 2 tbsps I used about 1 1/4 cup frozen blueberries that I defrosted.
Hi Natalie,
This looks delicious and I am ready to make this right away!! Quick question…can you please clarify is it 1/2 cup plus 1 T. of baking powder? And you refer to coconut sugar in the instructions but not in the ingredients. Thank you! : )
I’m so sorry, my links were messing up the recipe and deleting words! The recipe is fixed now. It is 1 tbsp baking powder, 1/2 cup coconut sugar, and 1/4 cup coconut for the sprinkles! My mistake, sorry for the confusion!
This looks so stunning! A chocoholic’s dream and wouldn’t you know my neighbor just gave us two bags of fresh, locally picked blueberries! It’s meant to be!
It is absolutely meant to blueberry be! And freshly picked blueberries…I”m jealous 😉
I love chocolate cake, looks delicious! But BIG question….1/2 cup of baking powder?!! Is that correct?? Also, is there coconut sugar in the recipe because it’s not in the ingredients and I would imagine it needs it with all that cocoa powder for some needed sweetness…just want to make sure! Looks amazing!
Yep it was messed up, but I fixed it now! Darn Easy Recipe plugin, it looked right on the back end and I forgot to double check! Sorry to confuse you, but thanks for telling me 🙂
Oh my that looks and sounds divine! I wonder if this would work with raspberries to make it pink….
Thanks Nicola! I think raspberries would work just fine and taste amazing! Although I’m not sure if there pretty pink color could shine through all that chocolate, but it could make for a pretty deep red color!
Mega-fruity, mega-dark, mega-rich is my favourite, FAVOURITE kind of cake. For me personally blueberries+chocolate has yielded fantastic results in the past too, so this just wins on both counts:D
I love your description! It’s my favorite too, and blueberries + chocolate are SO delicious together <3
Hi! Do you think it would work if I baked this in a loaf pan like I would banana bread or other quick breads? And how much do you think I would need to change the baking time?
The loaf pan would work fine, but it won’t be as tall as a normal loaf cake. Like most flourless cakes it is more dense and fudgey than typical cake. An 8×4″ loaf pan has about the same area as a 6 inch round pan, so you probably won’t have to adjust the time very much at all. Just be sure to line the pan so you can get it back out! 🙂
Alright thank you!!
Chocolate and blueberry love! Blueberries are one of the best sweeteners…they are so sweet (when they’re good!) I would devour this in a second 😉 Good thing my birthday is in 2 weeks…. 😉
Hmmm….I foresee some cake making in your life in approximately 14 days 😉
Natalie, I’m dying! This looks amazing in every way — from chocolate and blueberries {because that’s always awesome} to the purple sprinkles <3 <3 <3 What a beautiful beautiful cake.
Thanks Audrey! As I’ve learned from your blog, chocolate cake recipes are always a good idea 😉
Wow, this sounds so amazing! I would’ve never thought to use blueberries as a base for a cake – this sounds like a seriously rich dark chocolate cake. I think I might try this in little ramekins and eat it with a spoon 😀
It would be perfect in a ramekin! It will save you the slightly scary step of flipping it out of the pan-I always get a little nervous during the flip, afraid I’m going to break it! The blueberry base started as a cookie experimental idea, and somehow I ended up turning it into cake…I don’t really know how my brain made that leap 😀 haha
I’m a little late to the game, about three years!! How many ramekins would this make and is the cooking time affected?
Hmm probably 3-4 mini ramekins of cake. And yes the bake time will be less, try 20 minutes or so!
This is amazing! I think I’m going to make this tonight – my fiance is always asking for chocolate cake after dinner and I’m always telling him I’m too tired. But this, I can do! Thank you!
Thanks Michelle! That sounds perfect, I try to keep things simple because we all like easy 🙂 I hope you two enjoy it!
Oh my goodness! Natalie, everything about this cake is perfect! I love the photo with the banana ice cream on top and I love the purple sprinkles! It’s such a simple but creative idea. I’ll definitely will give this cake a try!! Love blueberries <3
Thank Bianca! I was thinking of you and your Chocolate Lovers Cake when I decided to smother nicecream on top. I didn’t make it quite as decadent as yours with the chocolate shell, but I wouldn’t say no to that addition 😉
Blueberry purée?! Genius! I bet this cake is super rich and chocolatey, I can’t wait to try it!
Thanks Mel! Yes it is SO rich! It turns out blueberries are a perfect addition to cake, who knew? 😀 Let me know if you try it!
Holy yumminess. Totally crushing on this cake. It looks and sounds amazing Natalie.
Thank you so much Nissrine! It is beyond decadent, definitely my favorite chocolate cake to date!
Thank you for this recipe! I have been going crazy with blueberry cacao smoothies lately, so this is perfect to expand my repertoire of all things berry and chocolate.
Blueberry cacao smoothies are the BEST! And blueberry cacao chia puddings are another favorite! You will definitely love this cake <3 Let me know if you try it!
im loving these half (and raw) recipes!!!
woud banana and carob work here instead?
and do you have instagram?
@celinaeliz
★★★★★